Salisbury Steak with Mushroom Gravy

• •
  1.3 lbs 90/10 Ground Beef
• •
  0.3 cup Bread Crumbs, Dry, Plain
• •
  1 tsp Italian seasoning
• •
  1 tbsp Ketchup
• •
  2 tsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

• •
  1 Egg, Whole, Large(44g)
• •
  1 1 pinch salt (to taste)
• •
  1 1 pinch cracked pepper (to taste)
• •
  2 tsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  1 tbsp Unsalted Butter
• •
  0.5 cup Yellow Onion
• •
  8 oz Mushrooms, White, Sliced
• •
  1 1 pinch salt
• •
  1 1 pinch pepper
• •
  1.5 cup Low Sodium Beef Broth
• •
  1 tbsp Cornstarch
• •
  1 tbsp Parsley, Fresh

Instructions

1. 1In a large bowl, combine the ground beef, bread crumbs, diced onion, Italian seasoning, ketchup, Worcestershire sauce, eggs, salt, and pepper until just mixed. Form into 4 equal oval-shaped patties about ¾ inch thick.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute. Place the patties in a single layer and cook 5–6 minutes until the bottom is golden brown. Flip and cook the other side 5–6 minutes until golden brown and internal temperature reaches 160°F. Transfer to a plate and tent with foil.
3. 3Reduce heat to medium and melt the butter in the same skillet. Add the sliced mushrooms and diced onion, season with salt and pepper, and cook 3–5 minutes, stirring occasionally, until the vegetables are softened and lightly browned.
4. 4Pour in the beef broth, ketchup, and Worcestershire sauce. Bring to a simmer over medium heat, stirring gently, about 2 minutes.
5. 5In a small bowl, whisk the cornstarch with 2 tablespoons cold water until smooth. Pour the slurry into the simmering gravy while whisking constantly. Cook 1–2 minutes over medium heat, stirring, until the sauce thickens and coats the back of a spoon.
6. 6Return the patties to the skillet and spoon the mushroom gravy over the top. Simmer together 1–2 minutes over medium heat until heated through.
7. 7Divide the Salisbury steaks and gravy evenly into 4 airtight containers while hot. Sprinkle each portion with fresh parsley. Cool to room temperature before sealing and refrigerating.